Last Sunday I made these burritos for breakfast and it was a great hit with my family. Similar to a breakfast frittata, these burritos are a great way to use up random leftovers in the fridge and still feel like you have created a complete breakfast. In the past, I've tried applying this concept using pitas because I love how they taste, but I found that the bread became too soggy and the filling would start to fall out. By wrapping everything in a tortilla the filling is held in place and makes the burrito manageable to eat.
The great thing about these burritos is that they take very little time to make since the only things being prepared from scratch are the scrambled eggs. Apart from that, you're free to put anything and everything into the filling. Also, I was able to eat one on the go by wrapping it in aluminum foil and then tearing away at it as I ate, kind of like in the Mexican fast food restaurants.
I highly recommend making these burritos sometime soon, so here are the simple steps:
- Gently whisk a little bit of milk into some eggs and add a touch of salt and pepper. Scramble the egg mixture and set aside in a small bowl.
- Gather all the filling ingredients you want to use. There are no hard and fast rules but I would recommend a veggie component, such as zucchini, mushrooms, or peppers, a meat component, such as sausage or shredded deli meats, an aromatic, such as onions and garlic, and a spice component, such as red pepper chili flakes. Saute the filling ingredients in some sort of sauce (I used tomato sauce but salsa could also work) and season to taste.
- Remove the tortillas from the packaging and microwave for 30 seconds to one minute, or until they're soft and pliable. Working with one at a time, spoon some filling across the bottom third of the tortilla, leaving room on the sides to fold them in. Top with some scrambled eggs and shredded cheese. I also chose to add some chopped cilantro, but pretty much any herb can be used. For a more Mexican flavor try slicing some avocado and layering them on top of the eggs. Be sure not to put too much filling otherwise it will be difficult to wrap.
- To wrap the tortillas bring up the bottom so that it covers the filling completely. Fold each side inward then proceed to roll the bottom of the tortilla up, holding the sides in at the same time.
- Place the burritos, seam side down, onto a baking tray with a little space between each one. Carefully spray a little bit of water onto the tops of the burritos (I just wet my hands and flicked water droplets off of them). This will help the tortilla crisp in the oven.
- Using the broiler setting, put the burritos into the oven for 3-5 minutes. This is where it gets tricky because it depends on the intensity of the broiler (I used the "HI" setting) and the position of the rack. Watch carefully for the tortillas to become lightly browned on top. At that point take the tray out of the oven and flip the burritos over so that the soft underside is facing up. Repeat the same process with the water and put back into the oven until the burritos are lightly browned again. Serve alongside some salsa, sour cream or guacamole for dipping.